Scallop meat dumplings
By VicentaLakin
"Three fresh dumplings", including a lot of pie formulations, came to the old chief's house today to bring me a pack of fresh scallops, and I used the seafood dumplings of scallop meat, eggs, mussels and herbs. It's very nice to have cooked, and it's published and shared today。
Recipe Recommendations
- scallop meat 150g
- eggs in 1
- water fungus 50g
- leek 200g
- edible oil 30g
- sesame oil 5g
- chicken essence 3g
- salt 5g
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Scallop meat dumplings
1
The bellies are taken from the old leaves, roots, dry drying, slicing; the hair of the water is cut in the ear; the eggs are cooked and broken; and the scallop is washed clean and trimmed。2
Add all the sauce to the pie bowl, and mix it evenly。3
The noodles were drawn twice, with a small agent, a face skin, a dumpling and a boiler for two or three minutes before the dumplings were drummed up, the fire turned off, and a little “cooked back” was recovered。